Sous Chef

• Supervise kitchen staff, providing guidance and training to ensure high standards of food preparation and safety.
• Oversee food presentation and plating, ensuring dishes meet the restaurant's quality standards.
• Monitor inventory levels and assist in ordering supplies to maintain stock and control costs.
• Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen environment.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Develop and implement new recipes and techniques to enhance the menu offerings.
• Assist in managing kitchen schedules and staff shifts to ensure adequate coverage.
• Conduct regular training sessions for kitchen staff on food safety and cooking techniques.
• Participate in special events and catering services, showcasing culinary skills to a broader audience.

• Strong leadership skills with the ability to motivate and manage a diverse team.
• Excellent culinary skills with a creative flair for menu development.
• Knowledge of food safety and sanitation regulations.
• Ability to work under pressure in a fast-paced environment.
• Strong organizational skills and attention to detail.
• Excellent communication skills, both verbal and written.
• Flexibility to work evenings, weekends, and holidays as needed.
• Passion for food and a commitment to delivering exceptional dining experiences.
• Ability to adapt to changing menus and dietary restrictions.

Bayt